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Ratatouille Nicoise

Chef.at.Home's picture
Ingredients
  Salad oil 125 Milliliter (1/2 Cup)
  Onions 2 Large, thinly sliced
  Garlic 3 Clove (15 gm), minced
  Eggplant 1 Small, peeled and diced
  Tomatoes 4 , peeled and diced
  Squash/Zucchini 1 Small, peeled and diced
  Green peppers 2 , cleaned and diced
  Basil 2 Milliliter (1/2 Teaspoon)
  Thyme 1 Milliliter (1/4 Teaspoon)
  Salt To Taste
  Pepper To Taste
Directions

Heat the oil in a heavy saucepan (when possible use enamel cast iron).
Add the onions and garlic, brown quickly over high heat.
Add the eggplant and the tomatoes.
Mix all together, crushing the mixture with the back of a wooden spoon.
Add the squash or zucchini, and the green peppers.
Mix well.
Add the rest of the ingredients.
Cook for 2 to 3 minutes over high heat, stirring most of the time.
Cover and simmer 1 hour, over low heat, stirring once or twice.
It is ready when the sauce is thick and creamy.
The ratatouille is served hot or cold, as a hors d'oeuvre, a salad or a vegetable.
When serving cold, sprinkle with the juice of 1/2 to 1 lemon.
Taste for seasoning.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable

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